Description
This Low-Carb Spinach Stuffed Chicken is not just a meal; it is a sensory celebration of flavor and freshness with a crispy exterior, creamy spinach and cheese filling.
Ingredients
Scale
4 large Boneless Chicken Breasts
2 cups Fresh Baby Spinach
8 oz Cream Cheese
1/2 cup Parmesan Cheese
4 cloves Garlic
2 tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
Salt to taste
Cracked Black Pepper to taste
Instructions
- In a medium mixing bowl, combine the softened cream cheese, freshly grated Parmesan, minced garlic, and chopped fresh spinach. Mix until a creamy green paste forms
- Carefully slice a pocket into the thickest part of each chicken breast
- Generously spoon the spinach and cheese mixture into each pocket, using toothpicks to secure if needed
- Rub the outside of the chicken with olive oil and season with sea salt, black pepper, and smoked paprika
- Sear the chicken in a hot cast-iron skillet for 3 to 4 minutes on each side until golden brow
- Transfer to a preheated oven at 375°F (190°C) and bake for 12 to 15 minutes until internal temperature reaches 165°F (74°C)
- Allow the chicken to rest for 5 minutes before serving
Notes
Ensure cream cheese is room temperature for a smooth filling.
Do not overcrowd the pan while searing.
Use a meat thermometer for perfect cooking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 42g
- Cholesterol: 120mg